High-sucrose effect on bone structure, hardness and biomechanics in an obesity model using Wistar male rats

Introduction: Excessive consumption of sugar-sweetened beverage is positively related to overweight. Despite the epidemic of childhood obesity, body mass can have a positive or negative effect on bone health. Material and methods: Wistar rats 8 weeks olds were randomly assigned to consume water (Control group, n = 10), sucrose 30% (HS group, n = 10) and water + sucrose 30% (WHS group, n = 14) for 8 weeks. All animals received standard laboratory chow ad libitum. Femur measurements included microhardness, bone mineral density (BMD) by DXA, mechanical compression test and microcomputed tomography (microCT) analysis. Results: We observed significant difference in final body weight in HS and WHS groups, significant increase in triacylglycerol/fructosamine in HS and WHS groups, significantly high BMD in WHS group, increased periosteal/endosteal cortical microhardness in WHS group. Compared with control, microCT parameters evidenced lower amount of connected trabecular bone, decreased bone volume, lower trabecular number with high trabecular separation in distal epiphysis in WHS animals. Conclusion: High-sucrose consumption causes obesity induced by a liquid diet with negative effects on cancellous bone.

Assessment of the diet of 0- to 6-year-old children in municipal schools in a Brazilian city

Diet control is one of the important factors in the prevention of dental caries because food functions as substratum for fermentation and, consequently, for the formation of the organic acids that demineralize the tooth surface. This study aims to descriptively assess school diet and the associated caries-preventive methods applied to children in all municipal nursery schools of a Brazilian city (Aragatuba/SP). For this, a questionnaire with open and closed questions was used. The results showed that all schools serve school meal, which is composed mainly of sugar, carbohydrates, and proteins. The students enjoy the meal very much because for most of them, the meal served at school is the only source of food. It was observed that 90% of the schools offer other kinds of food besides the main school meal. The snacks served such as cakes, white hominy, and milk fudge are composed of sweet and highly cariogenic foods. It was also verified that in 13.30% of the schools, the daily supervised dental hygiene, an important procedure that should not be neglected, is not carried out. This procedure introduces the children to healthy habits that are added to those acquired in the family environment. It was concluded that the school diet is potentially cariogenic and, in association with the lack of daily dental hygiene, this potential may become even higher.

Determinação da razão isotópica delta13C em bebidas comerciais a base de laranja

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação físico-química e sensorial de fermentado de acerola

Fruit processing for beverage production purposes is a way of adding value to the raw material and of raising the farmer s income by increasing the demand. Thus the objective of this work was the production of fermented West Indian cherry beverages and their physicochemical and sensory evaluation. The beverages were produced based on the Brazilian legislation for fermented fruit beverages and wine. The fermented beverages were produced from West Indian cherry pulp (pulper) and juice (press) and sweetened with sugar to obtain three types of beverage: dry, semidry and sweet. The beverages were submitted to the following physicochemical analyses: pH, alcohol, reducing sugars, total reducing sugars, total acidity, volatile acidity, fixed acidity, dry extract, reduced dry extract, alcohol to reduced dry extract ratio, free sulphur dioxide, total sulphur dioxide and turbidity. In the sensory analysis, the beverages were assessed using a 9-point hedonic scale, evaluating the attributes of appearance, odour, flavour and overall assessment. The chemical and sensory results were submitted to an analysis of variance and the means compared using Tukey s test (5%). Both the raw materials (pulp and juice) and the different sugar concentrations (dry, semidry and sweet) interfered in the sensory and physicochemical parameters of the fermented West Indian cherry beverages, the tasters showing preference for the sweetened beverages.

Development of a synbiotic low-calorie beverage made from soy and yacon extracts

The objective of this study was to develop a new low-calorie symbiotic beverage made from yacon (prebiotic source) and soy extracts, containing probiotic Bifidobacterium animalis ssp. lactis BB-12. The synbiotic beverage was first produced with a range of sucrose concentrations in order to determine ideal sweetness by an acceptance test using a “just-about-right scale”. Sucrose was then replaced by sucralose or aspartame to produce sugar-free beverages. Characteristics including viable cell numbers, physicochemical properties, sensorial characteristics and fructooligosaccharides content were investigated. The ideal sweetness of the beverages with sucrose, aspartame and sucralose were 7.28%, 0.0486% and 0.0167%, respectively. Sucralose exhibited higher scores in acceptance test and was used to replace sucrose in the low-calorie symbiotic beverage. The synbiotic beverage exhibited counts of Bifidobacterium spp. of 108 CFU·mL-1 , sufficient condition to be considered probiotic. The chemical composition of the product was (g/100 g): 2.91 of protein, 1.41 of fat, 2.41 of total carbohydrate; 0.82 of FOS and 148.22 Kj of energy value. The synbiotic beverage developed in this study may be successful in health applications, due to their functional ingredients (soy, probiotic bacteria and yacon prebiotics) that can afford benefits to health or can present disease-preventing properties, beyond their inherent nutritional value. In addition this low-calorie beverage can be consumed by diabetic individuals and people concerned about the ingestion of calories.

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Distribution of Ra-226, Th-232 and K-40 in soils and sugar cane crops at Corumbatai river basin, São Paulo State, Brazil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

COMPOSITION OF FRESHLY HARVESTED BRAZILIAN ROYAL JELLY - IDENTIFICATION OF CARBOHYDRATES FROM THE SUGAR FRACTION

Samples of Brazilian royal jelly from Africanized Apis mellifera were analysed in order to determine the gross composition: crude moisture ranged from 67.80% to 69.40%, crude protein from 15.80% to 16.70%, crude lipid from 2.90% to 3.98% and-total sugars from 11.40% to 11.50%. The sugar fraction was investigated and revealed the presence of the following compounds identified by their retention time during HPLC analysis: ribose, fructose, glucose, sucrose, mannose, trehalose, erythritol, adonitol and mannitol.

Effects of dry sugar cane yeast on the diet intake, digestibility and bovine rumen microbial populations

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Nota científica: teste de aceitação de bebida mista de soja e amora

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Potential and costs for the production of electrolytic hydrogen in alcohol and sugar cane plants in the central and south regions of Brazil

This project verified the potential for the production of hydrogen via water electrolysis by using the exceeding electrical energy resultant from alcohol and sugar plants that use sugar cane bagasse as fuel. The studies were carried out in cogeneration plants authorized by the Electrical Energy National Agency (ANEEL). The processing history of sugar cane considered was based on the 2006/2007 harvests. The total bagasse produced, electrical energy generated and exceeding electrical energy in a year were calculated. It was obtained an average energy consumption value of 5.2 kWh Nm(-3) and the hydrogen production costs regarding the amount of sugar cane processed that ranged from US$ 0.50 to US$ 0.75 Nm(-3). The results pointed that the costs for the production of hydrogen via the bagasse exceeding energy are close to the production costs that use other sources of energy. As the energy generated from the bagasse is a renewable one, this alternative for the production of hydrogen is economical and environmentally viable. (C) 2008 International Association for Hydrogen Energy. Published by Elsevier Ltd. All rights reserved.

The role of sugar cane straw on soil reaction

Conduziram-se dois experimentos em laboratório avaliar o efeito da palha da cana- de-açúcar na acidez do solo. A palha da cana foi adicionada nas doses de 0, 20, 40, e 76 g kg-1 na superfície de um latossolo roxo distrófico acondicionado em colunas de PVC. O solo foi incubado a capacidade de campo durante 0, 7, 14, 45, e 90 dias. Após cada incubação, o solo das colunas foram subdividido e amostrado nas seguintes frações 0-5, 5-10, 10-15, 15-20, e 20-25 cm. Com o aumento da dose da palha da cana verificou-se aumento do pH CaCl2 do solo e decréscimo do alumínio trocável até a camada de 15 cm de solo da coluna de PVC. A contribuição de compostos orgânicos para a destoxificação do Al aumentou com o acréscimo das doses da palha da cana. O crescimento da raiz das plantas trigo usadas como planta indicadora aumentou com o acréscimo das doses da palha de cana. O máximo de crescimento da raiz foi até a camada de 15 cm de solo depois de oito dias para a maior dose de palha da cana-de-açúcar.

Diet of Eared Doves (Zenaida auriculata, Aves, Columbidae) in a sugar-cane colony in South-eastern Brazil

Agricultores no médio Vale do Paranapanema têm relatado problemas com bandos de pombas (Zenaida auriculata) que se alimentam de cotilédones de soja na época do plantio. Na região do município de Tarumã, SP, essas aves se reproduzem em uma colônia situada em um canavial, e sua dieta é composta de 70% do peso seco por 4 grãos cultivados (em ordem de importância: milho, trigo, arroz e soja). As sementes de três invasoras (Euphorbia heterophylla, Brachiaria plantaginea e Commelina benghalensis) são importantes. Essa informação sugere que as pombas se adaptaram particularmente bem à paisagem criada pelas práticas agrícolas da região, aproveitando vários alimentos oferecidos.